Flying For Flavour – Episode 2-12

Your host, Stephanie Piché, and her Flavour Crew serve up interviews, recipes, tips and the occasional bar-side chat...

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Quick Christmas Baking

Episode Notes

A note from Stephanie...

I grew up with tiered serving dishes filled with sparkling and colourful treats carried to the dinner table after every Holiday meal.


I am not a big sweet eater myself and I don't have as much time to bake as I used to, but I love the tradition of it - the old recipes, the new, modern twists and it just doesn't seem like Christmas without that amazing smell coming from my oven.


We hope these quick tips and lists help you get your own tray filled this year in no time so you can have more time sitting at the table with your friends and family.


Note: If you are just finding this podcast page through a Google search and haven't listened to it can either click on the built-in player below, click on the red box on the bottom to see ALL the episode links OR just look for us on the other players mentioned above!


Featured Wines

Since you may have difficulty finding the port that we were enjoying on this episode (Graham's 2004 Vintage Port), here are a few others that we suggest that you give a try this Holiday Season...

Quinta da Romaneira Vintage Port 2008

Cálem Colheita Single Harvest Tawny Port 2000

Graham's 20 Years Old Tawny Port


Resources & Links

Quick Chocolate Sandwich Cookies


Makes: 22-24 sandwich cookies

1 pkg devil's food cake mix (regular size)
1/2 cup canola oil
2 large eggs

your favourite pre-made frosting, sweetened, whipped cream cheese or ice cream


In a large bowl, combine the cake mix, oil and eggs until well blended. Roll into 3/4" balls. Place 1.5-2" apart on parchment-lined baking sheets. Do not flatten.

Bake at 350° for 8 minutes or until set. Cool for 5 minutes before removing to wire racks.

Spread or pipe your choice of filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator or in the freezer - filled or unfilled.

Bourbon Pecan Snowballs

Makes: 20 snowballs

2 cups ladyfingers, coarsely chopped
1/4 cup  bourbon
1 cup toasted pecans, chopped
3 tbsp butter, softened
6 oz white chocolate, chopped
White Or Clear Sanding Sugar To Coat


1. Place ladyfingers in a large mixing bowl sprinkle with bourbon and toss to evenly distribute liquor. Add pecans and butter and mix until no streaks of butter remain.

2. Place chocolate in a separate heat proof bowl and set over a pot of gently simmering water; stir until chocolate is melted. Scrape into ladyfinger mixture, and stir to combine. Chill mixture in refrigerator for 1 hour, or until firm but not crumbly.

3. Working with 1 tbsp at a time, roll into a ball using the palms of your hands. Immediately roll each ball in sanding sugar to coat if serving that day.


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